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Chicken Tandoori

Features

Non-vegetarian dish, served as snacks or starter, a north-Indian delicacy

Ingredients  (Click here for measurement conversion)

Chicken cleaned and skinned - 1 medium (about 800 gm)

Yoghurt - 1 cup, well beaten

Garam Masala - 1 teaspoon

Cumin powder - 1 teaspoon

Chilli powder - 1 teaspoon

Whole red chilli - 4, made into a paste with little water

Ginger paste - 1 Tablespoon

Garlic paste - 1 Tablespoon

Lemon juice - 2 Tablespoons

Oil - 2 Tablespoons

Butter - as needed for basting

Salt - to taste

Finely cut onion rings, lemon wedges and finely chopped coriander leaves for garnishing

Method

• Make cuts on the chicken.

• Marinate chicken with mixture of red chilli powder, half of the lemon juice and salt to the chicken and keep aside for about an hour.

• Whisk the yoghurt in a bowl and combine the rest of the ingredients.

• Mix well.

• Rub this marinade well into the chicken and refrigerate preferably overnight or at least for four hours.

• Skewer the chicken and barbeque it in a hot clay oven (Tandoor) or on an open hot grill for about 12 minutes or till the chicken is almost done.

• Soak the chicken in butter and roast for another 3 minutes.

• Garnish with onion rings, lemon wedges and finely chopped coriander leaves.

• Serve hot with your choice of dip, chutney, or ketchup.

Comments

Serves: 4

Cooking time (approx.): 15 minutes

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